Ungru Sausages
8 servings
45 minutes
Ungru sausages are a traditional Estonian dish that embodies the rich flavors of Baltic cuisine. They are made from juicy pork mince seasoned with a fragrant mix of spices including paprika, black and red pepper, as well as fresh herbs like parsley and thyme. White wine vinegar adds a slight tanginess that enhances the flavor richness. After curing, the sausages can be fried or baked to achieve the perfect combination of crispy crust and tender, juicy meat. They are ideal for a cozy family dinner or an outdoor picnic. This dish not only delights the taste but also carries the atmosphere of Estonian hospitality, bringing people together at one table.
1
To prepare the spice mix, combine all ingredients and simmer for about 20 minutes, then cool to 4 degrees.
- Spices: to taste
- Onion: 1 kg
- Garlic: 100 g
- Ground paprika: 3 tablespoons
- Ground black pepper: 2 tablespoons
- Ground red pepper: 3 tablespoons
- Chopped parsley: 50 g
- Chopped fresh thyme: 50 g
- Salt: 15 g
2
Prepare sausages: grind pork in a meat grinder, mix with prepared minced meat, vinegar, and spices, shape into sausages (about 200–250 g each) - fill the casing with the mixture using a special attachment on the meat grinder.
- Mince: 8 kg
- Pork: 2 kg
- White wine vinegar: 10 ml
- Spices: to taste
- Pork intestines (chitterlings/casings): to taste
3
Leave the ready sausages in the refrigerator to mature for 1-2 days.
4
After that, they can be fried or baked in the oven.
